Inspection
Mar 11, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 11, 2026 · Original Source
Retail Food · Boston, MA
Gallatin Market
24 Harvard Wy
Last inspected Mar 11, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsInspection
May 20, 2024
Passed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Spicy tuna roll 56F chicken salad sandwich 47F. Product made within the hour was removed from service and placed into blast chiller @ Spangler kitchen. Ensure staff is monitoring proper holding temperatures. Corrected on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Apply for variance for person in charge for unattended market. Emailed procedures and variance application.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 20, 2024 · Original Source
Inspection
May 13, 2024
Failed
2 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Apply for variance for person in charge for unattended market. Emailed procedures and variance application.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Spicy tuna roll 56F chicken salad sandwich 47F. Product made within the hour was removed from service and placed into blast chiller @ Spangler kitchen. Ensure staff is monitoring proper holding temperatures. Corrected on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, May 13, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source